People

The Institute of Texan Cultures
P.O. Box 1226
San Antonio, Texas 78294
Non-profit Organization
U. S. POSTAGE PAID
SAN ANTONIO, TEXAS
PERMIT 2474
-
1 cup savory sauce
27 historic highlights
Assorted ethnic celebrations
Blend gently all ingredients and serve.
That's what the research staff of The
Institute of Texan Cultures has done in
preparing The Melting Pot: Ethnic Cuisine
of Texas. There's Czech potato soup,
Swedish glogg, Japanese mattcha-kan,
German anise cookies and Irish Soda
Bread. The recipe collection does not
include most traditional, old-world,
national dishes. There are only a few
pioneer stews. What is included are
recipes used by Texans today. And these
Texans are members of 27 ethnic or
cultural groups.
The recipes are not just for grand­mother's
impossible-to-make specialties but
often are easily assembled dishes using
ingredients from the supermarket. Some of
the recipes are basic to several cultures,
altered in detail to reflect a particular
group's preference. There are everyday
family meals and unusual holiday feasts all
mirroring the daily fare and special treats
of the people from whence the concoctions
came.
Food is not a new research subject for
the Institute. Several displays on the
exhibit floor feature it, and food is a vital
part of the Texas Folklife Festival where
some fifty ethnic dishes are served. The
book is a logical product of the large file of
material collected by the researchers.
Some recipes were collected by Joan
Garcia, formerly on the staff, who talked
with Festival participants as they prepared
their spreads for the hungry crowds
attending the annual merrymaking.
When a similar project was undertaken
by the American Revolution Bicentennial
Commission of Texas, the time for publica­tion
seemed right. The book became a joint
effort, underwritten largely by the Bicen­tennial
Commission.
Designed to open flat on the counter top,
it is divided into sections reflecting the
national and cultural variety of the state,
beginning with Afro-American and ending
with Yugoslav. Each chapter is introduced
by a sketch of the origins of the people,
describing who they are and how they
came to the state. Often there is an account
of some special holiday or an explanation
of a unique way in wliich families had fun
together.
As you turn the pages, examples of
cultural borrowing are apparent. Take
vanilla flavoring, for instance. It is made
from the seed pod of a tropical American
orchid but for centuries it has been used by
European cooks. Thus it came to Texas
from many nations. Sauerkraut is another
favorite. Cabbage is of European origin and
sauerkraut is mentioned in perhaps a half
dozen sections.
The book has some surprises. Where
would you expect to find a recipe for poke
salad? It's in the Indian chapter. And the
Indians are responsible for hominy grits
being in the diets of tens of thousands. Both
poke weed and corn are native to the
Western Hemisphere. The Indians learned
to eat them long before other peoples began
their migration to this side of the ocean.
Gourmet cooks are sure to find portions
of the book to their liking. In fact, the
ingredients used in Lebanese Wheat
Garden Salad could spark dinner table
conversation for an entire meal. What else
combines cracked wheat, onions, parsley,
mint, tomatoes, lemon juice, olive oil and
allspice?
That classic cure-all Chicken Soup leads
off the Jewish chapter. And it's a good
thing. Not many cooks are aware that
chicken Soup requires beef, root parsley
and dill to give it the right flavor.
Expert advice on which recipes to
include came from Frances Reasonover,
food and nutrition specialist for the Texas
Agricultural Extension Service. She
checked recipe content and clarity, testing
when necessary to assure good results.
History buffs, and teachers too, will
enjoy this new dimension in learning about
the ethnic groups that together have devel­oped
what today is called Texas Culture, a
subject that is what the Institute is all
about.
DANISH PASTRY
Here are three pastry variants and a
filling. A visit to a Danish home is rarely
considered complete by the hostess if
pastry-and hot strong coffee-is not
served.
2 cups milk
4 cups flour
1 teaspoon salt
1 egg, beaten
4 tablespoons sugar
1 112 cups butter
Dissolve the yeast in a little cold milk. Mix
together dry ingredients. Add yeast
solution, egg, sugar and the remainder of
the milk to the dry ingredients and stir until
well mixed. Roll out the dough on a floured
board until about 3/ 4 inch thick. Spread
softened butter on two-thirds of dough
surface. Fold in thirds, roll out and repeat
until all butter is worked into dough. Refri­gerate.
Makes about 35 pastries.
WHEAT SALAD
1 cup cracked wheat (bulgur)
1 bunch green onions
2 large bunches parsley
6 sprigs of mint
4 large tomatoes
Juice of 4 lemons
1/4 cup vegetable or olive oil
Pinch of allspice
Salt and pepper to taste
Soak wheat in water for about 30 minutes
until soft and drain. Chop vegetables. Add
remaining ingredients and serve with
lettuce, grape or cabbage leaves.
Amira and Jo Ann Andera
San Antonio
BELGIAN RED CABBAGE
1 small head red cabbage
1 apple, unpeeled but cored and sliced
1 medium onion, cut in small pieces
114 cup red wine
114 cup vinegar
1 heaping teaspoon sugar
Salt and pepper to taste
1 small bay leaf
1 tablespoon butter or margarine
Shred cabbage fine. Add all other
ingredients. Stew in a heavy saucepan until
the cabbage is tender, about 1 hour. Add a
small amount of wa ter or more wine to
keep from burning. Keep pan covered. Cook
over low heat. Remove bay leaf before
serving. Makes 4 to 6 servings.
Mrs. Jennie Dhaenens
San Antonio
FRENCH STYLE PEAS
2 teaspoons butter
6 green onions, sliced
6 lettuce leaves, washed
114 teaspoon salt
11 4 teaspoon pepper
Parsley
1 teaspoon suga r
1 pound shelled peas
or 8 ounces frozen peas
112 cup water
1 tablespoon flour
Melt the butter in a large saucepan and
add the onions, lettuce, salt, and pepper,
parsley, sugar and the peas. Stir in the
water and bring to a boil. Cover and
simmer gently for about 20 minutes or until
the peas are very tender. Remove and
discard the parsley and lettuce. Cream the
flour and butter together thoroughly and
add to the peas in small amounts. Stir
gently with a wooden spoon and heat gently
until any remaining liquid is thickened.
Serves 4 persons.
Francine Rowden
San Antonio
WIL TED LETTUCE
1 head lettuce
1 small onion, diced
5 or 6 slices bacon
114 cup bacon grease
114 cup vinegar
112 cup sugar
114 teaspoon salt
114 teaspoon pepper
1/ 4 cup water
Break lettuce into small pieces. Place in
bowl with onion. Dice bacon and fry until
crisp. Drain, retaining the grease, and add
to lettuce and onion. Combine grease,
vinegar, sugar, salt, pepper and water.
Bring to a boil, stirring. Pour over salad
while hot. Toss well. Serves 6.
Mrs. R.H. Wuensche
Elgin
YULE BREAD
1 cup butter
1 cup sugar
4 cups milk, scalded
2 yeast cakes
3/ 4 cup r aisins
1/ 2 teaspoon cardamon
4 to 5 cups flour
114 cup candied citron
1/ 4 cup candied cherries
112 cup chopped pecans
Icing:
Powdered sugar
Milk
Melt butter and sugar in milk, cool to
lukewarm and add yeast. Add cardamon
and flour to make a sponge as for bread.
Knead well and let rise until light. Add fruit
and knead again. Shape into a loaf in a loaf
pan, let rise and bake at 350 degrees for 1
hour. Ice with a paste of powdered sugar
and milk. Cool completely before storing.
Makes 1 loaf.
American Lutheran Church Women
Our Savior's Lutheran Church, Norse
SAURBRATEN
3 pounds pot roast
112 cup vinegar
112 cup water
1 small onion
2 bay leaves
3 whole cloves
2 teaspoons salt
Place the roast in a bowl, add the other
ingredients and marinate for at least 24
hours. Remove the beef from the liquid and
place in 325 degree oven. When partly
done pour the liquid back on and continue
roasting for two or three hours. After the
roast is done remove from liquid and make
gravy, adding a little water if necessary.
Makes 6 to 8 servings.
Miss Ella Gold
Fredericksburg
GARLIC SOUP DON ALFONSO
8 cloves garlic, minced
2 tablespoons olive oil
6 cups beef stock, canned or fresh
1 cup diced ham
4 eggs
croutons
Saute garlic in olive oil. Heat the beef stock
and add garlic, simmering for 10 minutes.
Divide the ham into four individual
casseroles. Break one egg into each dish
and slowly pour in beef stock. Bake at 350
degrees until eggs are poached. Garnish
with croutons and serve. Makes 4 servings.
Willie Champion
San Antonio
IT AllAN STEW
1 large onion
3 stalks celery
1 clove garlic
3 tablespoons vegeta ble oil
2 pounds pork
1 can tomato sauce
2 potatoes
3 or 4 zucchini
1 cup canned garbonzo beans
1 cup canned whole kernel corn
Salt and pepper to taste
Cut onion and celery in large pieces. Cut up
garlic very finely. Put in large saucepan
with oil and fry until golden. Add pork that
has been cut into bite size pieces and fry
until almost done. Add the tomato sauce
and 1 can water and cook until meat is
tender. Cut potatoes bite size and add to
meat. Cut zucchini into 1/2 inch round
pieces and add to meat and potatoes. When
this is all tender, add drained garbanzo
beans and the drained corn. Add salt and
pepper and cook for about 10 minutes.
Makes 8 to 10 servings.
Mrs. Prospero Zottarelli
San Antonio
LEG OF SPRING LAMB
1 leg spring lamb
4 cloves garlic, sliced
1/ 4 cup melted butter (optional)
Juice of 4 lemons
Salt and pepper
1 tablespoon oregano
Remove all tissue covering the lamb. Insert
garlic in slits made in the meat with a
sharp knife. Mix butter and lemon juice
and brush over lamb. Sprinkle lamb with
salt, pepper and oregano. Bake at 350
degrees for 30 to 35 minutes per pound or
until desired doneness. Serves 8.
Note: Lamb cooked medium well is light
pink with light pink juice and has an
internal temperature of 160 degrees.
Mrs. Phyllis Maniates
San Antonio
JACK R. MACUIRE
Executive Direc tor
SANDRA MINTZ
Editor
Free Admission and Guided Tours . Pa rking. 75 cents.
Open 9 a. m. to 5 p. m. daily except Monday.
ADMINISTRATIVE OFFICES AND LIBRARY
Monday through Friday
8 a. m. un~i1 5 p. m.
Free Admission and Guided Tours. Parking, 75 cents.
Open 9 a . m. to 5 p. m. daily except Monday.
ADMINISTRATIVE OFFICES ANDUBRARY
Monday through Friday
8 a . m. until 5 p. m.
- -- -- - ~ --- - - - - - - - - -
can be ordered from
The Melting Pot: Ethnic Cuisine in Texas
The Institute of Texan Cultures
The University of Texas at San Antonio
Post Office Box 1226, San Antonio, TX 78294
Send __ copies of The Melting Pot at $7.95 each (including 5 per cent Texas Sales Tax, postage and handling)
My check is enclosed _ _
Name _______________________ _
Address _________________________________________ _
State law requires prepayment except from governmental entities which may use purchase orders.

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University of Texas at San Antonio. Institute of Texan Cultures Records

Transcript

The Institute of Texan Cultures
P.O. Box 1226
San Antonio, Texas 78294
Non-profit Organization
U. S. POSTAGE PAID
SAN ANTONIO, TEXAS
PERMIT 2474
-
1 cup savory sauce
27 historic highlights
Assorted ethnic celebrations
Blend gently all ingredients and serve.
That's what the research staff of The
Institute of Texan Cultures has done in
preparing The Melting Pot: Ethnic Cuisine
of Texas. There's Czech potato soup,
Swedish glogg, Japanese mattcha-kan,
German anise cookies and Irish Soda
Bread. The recipe collection does not
include most traditional, old-world,
national dishes. There are only a few
pioneer stews. What is included are
recipes used by Texans today. And these
Texans are members of 27 ethnic or
cultural groups.
The recipes are not just for grand­mother's
impossible-to-make specialties but
often are easily assembled dishes using
ingredients from the supermarket. Some of
the recipes are basic to several cultures,
altered in detail to reflect a particular
group's preference. There are everyday
family meals and unusual holiday feasts all
mirroring the daily fare and special treats
of the people from whence the concoctions
came.
Food is not a new research subject for
the Institute. Several displays on the
exhibit floor feature it, and food is a vital
part of the Texas Folklife Festival where
some fifty ethnic dishes are served. The
book is a logical product of the large file of
material collected by the researchers.
Some recipes were collected by Joan
Garcia, formerly on the staff, who talked
with Festival participants as they prepared
their spreads for the hungry crowds
attending the annual merrymaking.
When a similar project was undertaken
by the American Revolution Bicentennial
Commission of Texas, the time for publica­tion
seemed right. The book became a joint
effort, underwritten largely by the Bicen­tennial
Commission.
Designed to open flat on the counter top,
it is divided into sections reflecting the
national and cultural variety of the state,
beginning with Afro-American and ending
with Yugoslav. Each chapter is introduced
by a sketch of the origins of the people,
describing who they are and how they
came to the state. Often there is an account
of some special holiday or an explanation
of a unique way in wliich families had fun
together.
As you turn the pages, examples of
cultural borrowing are apparent. Take
vanilla flavoring, for instance. It is made
from the seed pod of a tropical American
orchid but for centuries it has been used by
European cooks. Thus it came to Texas
from many nations. Sauerkraut is another
favorite. Cabbage is of European origin and
sauerkraut is mentioned in perhaps a half
dozen sections.
The book has some surprises. Where
would you expect to find a recipe for poke
salad? It's in the Indian chapter. And the
Indians are responsible for hominy grits
being in the diets of tens of thousands. Both
poke weed and corn are native to the
Western Hemisphere. The Indians learned
to eat them long before other peoples began
their migration to this side of the ocean.
Gourmet cooks are sure to find portions
of the book to their liking. In fact, the
ingredients used in Lebanese Wheat
Garden Salad could spark dinner table
conversation for an entire meal. What else
combines cracked wheat, onions, parsley,
mint, tomatoes, lemon juice, olive oil and
allspice?
That classic cure-all Chicken Soup leads
off the Jewish chapter. And it's a good
thing. Not many cooks are aware that
chicken Soup requires beef, root parsley
and dill to give it the right flavor.
Expert advice on which recipes to
include came from Frances Reasonover,
food and nutrition specialist for the Texas
Agricultural Extension Service. She
checked recipe content and clarity, testing
when necessary to assure good results.
History buffs, and teachers too, will
enjoy this new dimension in learning about
the ethnic groups that together have devel­oped
what today is called Texas Culture, a
subject that is what the Institute is all
about.
DANISH PASTRY
Here are three pastry variants and a
filling. A visit to a Danish home is rarely
considered complete by the hostess if
pastry-and hot strong coffee-is not
served.
2 cups milk
4 cups flour
1 teaspoon salt
1 egg, beaten
4 tablespoons sugar
1 112 cups butter
Dissolve the yeast in a little cold milk. Mix
together dry ingredients. Add yeast
solution, egg, sugar and the remainder of
the milk to the dry ingredients and stir until
well mixed. Roll out the dough on a floured
board until about 3/ 4 inch thick. Spread
softened butter on two-thirds of dough
surface. Fold in thirds, roll out and repeat
until all butter is worked into dough. Refri­gerate.
Makes about 35 pastries.
WHEAT SALAD
1 cup cracked wheat (bulgur)
1 bunch green onions
2 large bunches parsley
6 sprigs of mint
4 large tomatoes
Juice of 4 lemons
1/4 cup vegetable or olive oil
Pinch of allspice
Salt and pepper to taste
Soak wheat in water for about 30 minutes
until soft and drain. Chop vegetables. Add
remaining ingredients and serve with
lettuce, grape or cabbage leaves.
Amira and Jo Ann Andera
San Antonio
BELGIAN RED CABBAGE
1 small head red cabbage
1 apple, unpeeled but cored and sliced
1 medium onion, cut in small pieces
114 cup red wine
114 cup vinegar
1 heaping teaspoon sugar
Salt and pepper to taste
1 small bay leaf
1 tablespoon butter or margarine
Shred cabbage fine. Add all other
ingredients. Stew in a heavy saucepan until
the cabbage is tender, about 1 hour. Add a
small amount of wa ter or more wine to
keep from burning. Keep pan covered. Cook
over low heat. Remove bay leaf before
serving. Makes 4 to 6 servings.
Mrs. Jennie Dhaenens
San Antonio
FRENCH STYLE PEAS
2 teaspoons butter
6 green onions, sliced
6 lettuce leaves, washed
114 teaspoon salt
11 4 teaspoon pepper
Parsley
1 teaspoon suga r
1 pound shelled peas
or 8 ounces frozen peas
112 cup water
1 tablespoon flour
Melt the butter in a large saucepan and
add the onions, lettuce, salt, and pepper,
parsley, sugar and the peas. Stir in the
water and bring to a boil. Cover and
simmer gently for about 20 minutes or until
the peas are very tender. Remove and
discard the parsley and lettuce. Cream the
flour and butter together thoroughly and
add to the peas in small amounts. Stir
gently with a wooden spoon and heat gently
until any remaining liquid is thickened.
Serves 4 persons.
Francine Rowden
San Antonio
WIL TED LETTUCE
1 head lettuce
1 small onion, diced
5 or 6 slices bacon
114 cup bacon grease
114 cup vinegar
112 cup sugar
114 teaspoon salt
114 teaspoon pepper
1/ 4 cup water
Break lettuce into small pieces. Place in
bowl with onion. Dice bacon and fry until
crisp. Drain, retaining the grease, and add
to lettuce and onion. Combine grease,
vinegar, sugar, salt, pepper and water.
Bring to a boil, stirring. Pour over salad
while hot. Toss well. Serves 6.
Mrs. R.H. Wuensche
Elgin
YULE BREAD
1 cup butter
1 cup sugar
4 cups milk, scalded
2 yeast cakes
3/ 4 cup r aisins
1/ 2 teaspoon cardamon
4 to 5 cups flour
114 cup candied citron
1/ 4 cup candied cherries
112 cup chopped pecans
Icing:
Powdered sugar
Milk
Melt butter and sugar in milk, cool to
lukewarm and add yeast. Add cardamon
and flour to make a sponge as for bread.
Knead well and let rise until light. Add fruit
and knead again. Shape into a loaf in a loaf
pan, let rise and bake at 350 degrees for 1
hour. Ice with a paste of powdered sugar
and milk. Cool completely before storing.
Makes 1 loaf.
American Lutheran Church Women
Our Savior's Lutheran Church, Norse
SAURBRATEN
3 pounds pot roast
112 cup vinegar
112 cup water
1 small onion
2 bay leaves
3 whole cloves
2 teaspoons salt
Place the roast in a bowl, add the other
ingredients and marinate for at least 24
hours. Remove the beef from the liquid and
place in 325 degree oven. When partly
done pour the liquid back on and continue
roasting for two or three hours. After the
roast is done remove from liquid and make
gravy, adding a little water if necessary.
Makes 6 to 8 servings.
Miss Ella Gold
Fredericksburg
GARLIC SOUP DON ALFONSO
8 cloves garlic, minced
2 tablespoons olive oil
6 cups beef stock, canned or fresh
1 cup diced ham
4 eggs
croutons
Saute garlic in olive oil. Heat the beef stock
and add garlic, simmering for 10 minutes.
Divide the ham into four individual
casseroles. Break one egg into each dish
and slowly pour in beef stock. Bake at 350
degrees until eggs are poached. Garnish
with croutons and serve. Makes 4 servings.
Willie Champion
San Antonio
IT AllAN STEW
1 large onion
3 stalks celery
1 clove garlic
3 tablespoons vegeta ble oil
2 pounds pork
1 can tomato sauce
2 potatoes
3 or 4 zucchini
1 cup canned garbonzo beans
1 cup canned whole kernel corn
Salt and pepper to taste
Cut onion and celery in large pieces. Cut up
garlic very finely. Put in large saucepan
with oil and fry until golden. Add pork that
has been cut into bite size pieces and fry
until almost done. Add the tomato sauce
and 1 can water and cook until meat is
tender. Cut potatoes bite size and add to
meat. Cut zucchini into 1/2 inch round
pieces and add to meat and potatoes. When
this is all tender, add drained garbanzo
beans and the drained corn. Add salt and
pepper and cook for about 10 minutes.
Makes 8 to 10 servings.
Mrs. Prospero Zottarelli
San Antonio
LEG OF SPRING LAMB
1 leg spring lamb
4 cloves garlic, sliced
1/ 4 cup melted butter (optional)
Juice of 4 lemons
Salt and pepper
1 tablespoon oregano
Remove all tissue covering the lamb. Insert
garlic in slits made in the meat with a
sharp knife. Mix butter and lemon juice
and brush over lamb. Sprinkle lamb with
salt, pepper and oregano. Bake at 350
degrees for 30 to 35 minutes per pound or
until desired doneness. Serves 8.
Note: Lamb cooked medium well is light
pink with light pink juice and has an
internal temperature of 160 degrees.
Mrs. Phyllis Maniates
San Antonio
JACK R. MACUIRE
Executive Direc tor
SANDRA MINTZ
Editor
Free Admission and Guided Tours . Pa rking. 75 cents.
Open 9 a. m. to 5 p. m. daily except Monday.
ADMINISTRATIVE OFFICES AND LIBRARY
Monday through Friday
8 a. m. un~i1 5 p. m.
Free Admission and Guided Tours. Parking, 75 cents.
Open 9 a . m. to 5 p. m. daily except Monday.
ADMINISTRATIVE OFFICES ANDUBRARY
Monday through Friday
8 a . m. until 5 p. m.
- -- -- - ~ --- - - - - - - - - -
can be ordered from
The Melting Pot: Ethnic Cuisine in Texas
The Institute of Texan Cultures
The University of Texas at San Antonio
Post Office Box 1226, San Antonio, TX 78294
Send __ copies of The Melting Pot at $7.95 each (including 5 per cent Texas Sales Tax, postage and handling)
My check is enclosed _ _
Name _______________________ _
Address _________________________________________ _
State law requires prepayment except from governmental entities which may use purchase orders.